Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Friday, April 15, 2011

Black Beans in Chipotle Adobo Sauce Burritos.

These black beans were scrumpy with the chipotle adobo sauce. Total win, and totally easy. I served them in a tortilla with mexican millet and guacamole on top. I just mixed the beans and sauce all together... but the next time I'll do the drizzle thing so the kids won't get as much heat.

Beans:

2 (15-ounce) cans black beans, drained and rinsed (3 cups)

1 bay leaf

3 cups cold water

1 large onion, peeled and halved

salt and freshly ground pepper

Chipotle adobo sauce:

1 large onion, cut into small dice

4 cloves garlic, minced

3 tablespoons olive oil (i used like 1)

2 chipotle peppers in adobo, minced

2 tablespoons adobo sauce from the chipotles

Combine the beans, onion, bay leaf, and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half of the water has evaporated. Remove the bay leaf and onion before serving.

While the beans are cooking, prepare the chipotle adobo sauce: In a heavy-bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from the heat.

Allow to cool a few minutes, empty the sauce into food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over the individual serving of beans.

{I used 2 tablespoons of my chipotle adobo puree from the freezer. A great tip from Rachael Ray... When you buy one of those 6 oz. cans (you're never going to use all of it in one meal... unless you've got taste buds of steal) take all of the ribs and seeds out of the peppers and then puree the peppers along with the remaining sauce. Scoop it into a zip lock, label it, and stick it in the freezer. It keeps for forever, is a great way to use all the can and when you need some just take a knife and cut off the amount you need. So sweet! I love the tip and have been doing it for years.}﻿